The Flavors of Cheese: Understanding and Measuring Intensity without a Scoville Scale
In the world of condiments and seasonings, the Scoville scale reigns supreme for measuring spice intensity. However, for cheese enthusiasts, a standardized scale for measuring cheese intensity doesn't exist. Instead, several methods help describe and categorize cheese flavors, ranging from mild to sharp and everything in between. This article explores these methods and explains why a Scoville-like scale for cheese is not feasible.
Flavor Profiles
Cheeses are often categorized by their flavor profiles, which could include terms like mild, sharp, pungent, or creamy. These descriptors provide consumers with a clear idea of a cheese's taste and can greatly influence purchasing decision. For example, a mild cheddar is likely to be more palatable as a cheese cracker, while a sharp, pungent cheddar might be better suited for a melted topping on a pizza or on a gourmet sandwich.
Aging and Flavor Development
The aging process significantly impacts the flavor of cheese. Generally, younger cheeses tend to be milder, while aged cheeses develop stronger and more complex flavors over time. A young cheddar might have a mild, buttery profile, whereas a 2-3 year-aged cheddar will likely be sharp and robust, offering a fuller flavor experience.
Pungency Scale
In the world of cheese, some enthusiasts and experts create their own informal pungency scales. These scales are based on personal experiences and allow individuals to rank cheeses according to their strength or pungency. This informal approach often involves tasting multiple samples and comparing their intensities, much like a blind taste test where multiple samples are evaluated based on a set of pre-defined criteria.
Food Pairing and Usage
The recommended use of certain cheeses in dishes can also indicate their strength. Delicate cheeses are often paired with complex dishes to let the cheese flavor complement the others, while strong cheeses are used sparingly to avoid overpowering other flavors. For instance, a mild cheddar is well-suited for macaroni and cheese, while a sharp Gruyère or a pungent blue cheese would be more suitable for a sharp, complex dish like a steak tartare.
Why a Standardized Scale is Not Feasible
Despite the efforts of skilled judges, a standardized scale for cheese intensity similar to the Scoville scale is not feasible. The sheer variety and specificity of cheese, with estimates suggesting over 7,000 varieties, make it impractical to standardize the flavor assessments. Each cheese is uniquely influenced by factors such as milk type, aging process, and geographical characteristics, resulting in a diverse range of flavors. Furthermore, personal taste preferences and regional expectations can vary dramatically, making a universal scale impossible to create and apply.
Highly trained judges such as those mentioned by Sam Arora, an MSc in Food Science from the University of Guelph and an MSc in Dairy Science from the University of Punjab, have the ability to keep a mental inventory of flavors. These judges are indeed skilled and proficient in their assessments, but the judgments are highly subjective and context-specific, making the creation of a standard scale impractical.
In conclusion, while a standardized scale for the intensity of cheese flavors may not exist, the methods described above help us understand and communicate the rich and diverse world of cheese. From flavor profiles to aging processes, pungency scales, and food pairing, these tools contribute to both the enjoyment and appreciation of this culinary delight.